Malaysian Pork & Eggplant Curry

Serves: 4

Cooking Time: 25 minutes


Quantity Ingredient
600 g Mt Mercer Pork Stir Fry Strips
2 tblsp Oil
1 Onion, finely chopped
40 g Rendang curry paste
200 ml Light coconut cream
200 ml Chicken stock
1 small Eggplant, sliced
  Oil to brush over
  Fried shallots to garnish
  Roti bread and steamed rice to serve

Method: Hotplate

  1. Heat oil in a large wok or deep frying pan and brown pork well for 3 - 4 minutes. Cook pork strips in two batches, remove and set aside.

  2. Add the onions to the pan with a little extra oil if necessary. Brown on a medium heat for 3 - 4 minutes.

  3. Stir in the curry paste and cook for 1 minute, stir in the coconut cream and stock and reduce heat to simmer for 5 minutes.

  4. Sprinkle the sliced eggplant with salt and allow to sweat for 5 minutes. Wash and dry slices then brush with oil and place on a hot grill plate for 2 minutes each side. Cool slices and cut into quarters.

  5. Return the pork and prepared eggplant to the pan and simmer for a further 5 minutes.

  6. Serve hot garnished with fried shallots, warm roti bread and steamed rice.
Notes: eggplant may be replaced with okra or snake beans.